Pre-heat oven to 350. In a large casserole dish combine first five ingredients. Roast for 30 minutes or until grits are creamy. Turn off oven heat, stir in the shredded cheddar and return to oven for five minutes. Serve while warm.

Combine first four ingredients in a bowl. In a separate bowl, combine remaining three ingredients and whisk. Incorporate into the bowl containing the flour mixture, and let rest for ten minutes. Heat a large skillet (cast iron works well) and thinly coat with oil. Pour 1/4 cup of batter and, cooking in batches, lightly brown for a few minutes, flip and finish cook. Serve with butter and either maple or sorghum syrup.

Beet Green SobaThere are countless things to do with beets, but don't throw those greens away! They're ultra-nutricious and make a great alternative to other greens.One package Japanese soba noodlesOne tablespoon canola oilOne garlic clove, crushed and mincedOne bunch of beet greens, coarsely choppedTwo tablespoons soy sauceTwo tablespoons rice vinegarPinch of sugarWhite pepperBring a pot of water to boil and cook the noodles according to the manufacturer's instructions. Meanwhile, heat oil in a deep fry pan. Add the garlic and sauté for one minute. Add the beet greens and cook for another minute. Add the soy sauce, rice vinegar and sugar. Cook over medium high heat to reduce liquid. Toss with the noodles, add a few grinds of white pepper, and serve

Swiss Chard with FarroI really find the "ancient grains" quite interesting. Most are at least loosely related to our modern day wheat, but have the adaptability of rice with the added benefit that their cultivation doesn't require nearly as much water as most types of rice. Swiss chard is equally fascinating and, from what I read, the stems are actually the most nutritious part. This recipe is so healthy for you it offsets the added cheese, so no need to feel guilty.One cup farro (Feel free to substitute emmer, einkorn, or any other whole grain.)One tablespoon canola oilTwo garlic cloves, crushed and mincedOne bunch of swiss chard, chopped1/2 cup vegetable stock1/4 cup grated Swiss cheeseSalt and pepperBring pot of salted water to boil and cook the grain according to instruction. Pearled farro is usually around twenty minutes. Harder grains like einkorn close to thirty minutes. About ten minutes before the grain is cooked, heat a heavy casserole dish (cast iron is good) over medium high heat and add the oil and garlic. Sauté for about a minute and add the greens. Cook until wilted, then add the vegetable stock and bring to a boil, then reduce to a low simmer. Before serving add the swiss cheese and allow it to melt in the reduced broth, salt and pepper to taste, then serve over the cooked grain.

Simmered Kikuza SquashThis Japanese heirloom pumpkin, introduced in the United States by the Oriental Seed Company of San Francisco in 1927, is similar to the more familiar Kabocha, albeit cinnamon colored instead of green. Its sweet and spicy flesh is suitable for a variety or recipes, but this is one of the more traditional ways of cooking pumpkin.Three cups dashi*One Kikuza squash, seeds removed and cut into pieces with skin onTwo tablespoons soy sauceTwo tablespoons mirin (Japanese cooking rice wine)One tablespoon sakeBring dashi to a boil and add the squash. Cover and cook at a steady simmer for 25 minutes. Add soy sauce, mirin, and sake. Continue to cook until the flesh of the squash is fork tender, about fifteen minutes. Let cool in the broth for about 10 minutes and serve slightly warm or at room temperature. Goes good with white rice.*Dashi, the backbone of most Japanese cooking is made taking six cups of ice cold water and soaking a one ounce piece of kombu for about one hour in a sauce pan. After an hour, slowly bring the water up to a temperature just below a boil, then remove the kombu. Add a large handful of shaved bonito flakes and let soak for about two minutes. Pour contents of pan through a fine sieve or colander, then use the dashi stock as directed.

Maple Baked SquashThis will work with a variety of squashes, but it really works well with the Thelma Sanders.One squash, cut in half with seeds removed*One tablespoon oil or butterOne tablespoon maple syrupSalt & PepperHeat oven to 425. Coat each half of squash with oil or butter, then salt and pepper. Bake for 25 minutes. Remove from oven, coat flesh with maple syrup, and then broil in oven for a few minutes to caramelize the syrup.*Save those seeds! Remove any remaining connecting tissue, toss with salt, and bake for a few minutes until they start to brown and pop. Feel free to share. Or eat them all by yourself in the kitchen while you do the cooking. No one will notice.

Mizuna and PotatoesWhile mizuna can be used sparingly in a salad to add a peppery kick, it really shines with a little heat. In this case, hot potatoes wilt this Japanese mustard green just enough to make it extra delicious.One pound potatoes, cut into 1/8ths lengthwise1 1/2 tablespoons olive oilOne garlic clove, smashed and choppedOne small bunch mizuna, coarsely choppedSalt & pepperHeat oven to 425. Toss potatoes with 1/2 tablespoon olive oil and garlic. Place the potato mixture in a parchment-lined casserole dish. Bake for 35 minutes or until brown. Put the hot potatoes in a large bowl, add the remaining olive oil and mizuna, then toss. Salt and pepper to taste.

Kale SlawWe love kale. With late summer's combination of heat (which made the lettuces in the ground bolt) and dry weather (which stunted the growth of the new lettuce crop) putting the brakes on our lettuce production, kale has been the backbone of our nightly salad with dinner. Very simple to make and perfect for the last few hot days of the season.One tablespoon mayonnaiseOne teaspoon stoneground mustardOne teaspoon maple syrup (Honey will work too.)1/2 teaspoon stoneground mustardOne bunch of Kale, choppedSalt & pepperCombine first four ingredients in a large bowl and add chopped kale. Toss to combine. Salt and pepper to taste. The flavor improves if refrigerated for at least one half hour and the dressing softens the kale a bit too.

Maple Glazed CarrotsNothing beats the natural sweetness of a carrot dug fresh from the ground. Except maybe adding a little more sweetness. There are a lot of variations on this recipe (butter vs. oil, maple syrup vs. honey vs. sorghum) but it all comes down to a little bit of fat, a little bit of sugar, and fresh dug carrots.One bunch of carrots, sliced on biasOne tablespoon maple syrupOne tablespoon butterSalt & pepperWaterAdd the first four ingredients to a cold sauté pan. Add just enough water to nearly cover carrots. Turn burner to high. Stir occasionally to keep carrots from cooking down and to keep things evenly mixed. Continue to cook just until all the water has cooked off. Serve.

Tronchuda Kale SoupBased on the ubiquitous "chicken soup" of Portugal where it's a national dish, then passed through a Yankee prism (it's extremely popular on Cape Cod due to a large Portuguese population). This soup is basically a bean and bacon soup with the addition of Tronchuda (aka Portuguese) kale, which is very cabbage-like compared to its relatives with a similar name. If it's too warm for soup, it freezes well. And winter isn't too far off.One tablespoon olive oilTwo strips bacon (or for vegetarians, Upton's vegan bacon is great.)One medium onion1/2 teaspoon red pepper flakesThree cloves garlicFour cups broth (vegetable or chicken)One cup cooked white beans, Great Northern, Soldier, etc. (canned will do in a pinch)One pound kale, sliced and choppedOne large potato, cubedSalt & pepperHeat oil in soup pot and add bacon. Cook until brown and drain excess fat if cooking with real bacon. Add onion and cook until translucent. Add red pepper flakes and garlic. Cook for one minute, then add broth. Bring to boil. Add white bean, kale, and potato. Return to boil then reduce heat to a simmer. Add salt and pepper to taste. Cook for 30 minutes.

Summer Cucumber SaladWe're always looking for new ways to use cucumbers, which have been so plentiful this summer. The recent heatwave combined with dry weather really took a toll on the lettuce, so this refreshing salad is great replacement to leaf salad.1/4 cup rice vinegar1 tablespoon sugar1/4 cup yogurtOne medium cucumber, sliced thinOne carrot, sliced thinsalt and pepperWhisk the sugar in the vinegar until dissolved. Add the yogurt and stir until combined. In a medium sized bowl toss the dressing with the cucumber and carrot. Salt and pepper to taste. Refrigerate and allow to rest for one hour before serving to let theflavors combine.

Oven Roasted CornThere's the old joke about the recipe for boiled water. Well guess what. This recipe is about as simple. in fact, I don't think it's possible for a recipe to be any simpler than this one. Prep time? None. Ingredients? One. Short of eating the corn while it's still on the stalk, this is as basic as basic gets. Try this recipe and you'll never boil corn again.Fresh picked corn on the cob, still in the husksPreheat oven to 350 degrees. Place the corn, still in it's husk, directly on the middle rack of the oven. Bake for 30 minutes. Remove husk, eat and enjoy. That's all there is to it. In fact, you'll find removing the husk and silk is a lot easier when it's cooked than when its uncooked. If you want to get fancy, you can use butter and salt. But then that's three ingredients. And you've made the recipe three times more complicated.

Cashew Bok ChoySo much better than takeout because A) the vegetables are fresher B) the cooking is probably healthier and C) you didn't need to leave the house. Feel free to substitute the protein of your choice if tofu isn't your thing. But trust me. You'll like this tofu. It isn't deep fried so it's low in fat and baking until crisp brings out the nutty tones of the soybean.One block tofu, drained and cubedOne head Bok Choy (Pac Choi) coarsely choppedOne tablespoon canola oilThree cloves garlic, minced1/2 teaspoon red pepper flakes1/4 cup cashews, shelledOne and a half cup vegetable stockTwo tablespoons soy sauceTwo tablespoons cornstarchOne tablespoon sesame oil (optional)Preheat oven to 425 degrees. Place cubed tofu on parchment lined cookie sheet and bake for 40 minutes or until lightly browned and crispy. (This step can be done up to a day in advance and refrigerated.)Heat oil in saute pan and add garlic. Cook for 30 seconds and add red pepper flakes. Add chopped bok choy and stir fry for one minute. Add cashews with the tofu and stir fry for 30 seconds. Add vegetable stock, soy sauce, and bring to a boil. Add cornstarch and reduce heat to low, stirring sauce until thickened. Drizzle with optional sesame oil and serve next to white rice.

Crook Neck Pizza

Pizza is always good. Homemade pizza is even better. If you want to take a short cut, you can buy a pre-made crust, but this is really worth the extra effort.3/4 cup water (room temperature)pinch yeast1 1/2 cup flour plus 1/4 cup reserved1/2 teaspoon salt3 tablespoon olive oil1/2 can of tomato paste1/2 teaspoon oregano1/2 teaspoon crushed garlic1/2 cup water1 medium crook neck squash, thinly slicedhandful of whole basil leaves8 ounces fresh mozzarellaCombine the water and a pinch of yeast (and I do mean a pinch) in the bowl of your mixer with the kneader attachment. (If you don't have a mixer a food processor will work. If you don't have a food processor, you can knead this by hand.) Add the flour, salt, and olive oil. Mix with a spoon so that it's a shaggy mess. Now turn on your mixer and knead. Slowly add the reserved flour. The goal here is to get the ball of dough to stop being a pool at the bottom and turn into a ball, without becoming rock hard. The exact amount of flour will vary depending upon the air temperature and humidity. But don't worry. It sounds more complicated than it is and remember, too wet is better than too dry.After a ball is formed, place this on a large sheet of parchment paper. Let rest under a bowl for 30 minutes. Heat oven to at least 450. While that is resting, add the tomato paste, oregano, and garlic to a bowl. Slowly add the water to the mixture. Make it as thin or as thick as you want. There is no one right way.Now here's the fun part. Take another large sheet of parchment paper, cover the ball (after removing the bowl) and roll it out flat into a pizza shape. Carefully peel the top parchment off and you now have a perfect thin crust waiting for the oven. Place the crust and parchment on a baking sheet, top with the sauce, the sliced crooked neck squash, basil, and the mozzarella. Now bake for maybe 10 minutes, keeping an eye on it to make sure the crust is crispy brown but not so bad that it's badly burned. Remove from the oven and let cool for a few minutes. Slice, eat and enjoy.One note. Making a pizza this way is great. It works. Trust me. But technically, parchment paper is only rated to go up to 350 degrees. So it will get burned. But the pizza will be really, really good. So ignore the charred parchment paper. It won't stick to the crust and your friends and family will be impressed with your pizza making skill.

Zucchini Fries

These are really delicious and amazingly easy. I suppose you could cut them into disc shapes and it would work out just fine, but then you couldn't call them "fries." And who doesn't love fries?

One medium to large zucchini1 cup flour1 cup bread crumbs (I use panko but any will work)1 large egg1 tablespoon water or milk1 teaspoon oregano1/2 teaspoon garlic powdersalt & pepper2 tablespoons live oilPeel zucchini and cut into "fry" shapes, which are basically 3" long and 1/2" square logs. Beat the egg with the water and set aside. Combine the oregano, garlic powder, salt and pepper with the flour and set aside. Add the bread crumbs to a third bowl. Dredge the cut zucchini in the flour, then the egg, then the bread crumbs. Put in the refrigerator for about a half hour. Meanwhile, heat the oven to 375. Place the breaded zucchini on a parchment lined baking sheet and bake for 20 minutes, turning once about half way through. Goes great with marinara sauce but we like them plain too.

Refrigerator Pickles

No need to trouble yourself with the complexity of proper canning. These pickles could last a month in the refrigerator. But I bet you eat them first. The recipe can be doubled or tripled, but this works well for a single jar's worth.Fresh pickling cucumbers (enough to fill a one quart jar)1 small onion, thinly sliced1 cup white vinegar1 cup sugar1 tsps pickling salt1 tsp celery seed1 tsp coriander seed1/2 tsp red pepper flakesWash and slice the cucumbers. Thick or thin is up to you! Pack the cucumber and the sliced onion into a washed jar. (I sterilize mine with boiling water, but fresh from the dishwasher will also work.) Meanwhile, bring the remaining ingredients to a boil, then carefully pour the liquid into the jar, leaving about 1/2" of space from the top. Now screw on the lid, place in the refrigerator and leave for at least 24 hours. A few days is better. Then, when temptation strikes, enjoy your homemade pickles.

Carrot Top Pesto

In the spirit of head to tail, or in this case root to leaf, most every part of the vegetable can be used rather than discarded. Take carrots. While everyone knows to eat the orange part, the leafy greens wind up in the trash, or if they're lucky, the compost pile. But there's a lot that can be done with the top half of this well-known vegetable.One small bunch of carrot tops, washed1/4 cup fresh basil leaves2 tablespoons nuts (Pine nuts work well, but so do walnuts and pistachios)1 garlic clove1/4 cup grated Parmesan cheeseBlack pepperIn a food processor (or in a mortar and pestle if you're a traditionalist) grind the garlic and nuts into a coarse paste. Add the carrot tops and the basil. Continue to grind while slowly adding olive oil. When fully incorporated, fold in Parmesan, add a grind or two of pepper, and you're done. Now toss with pasta, spread on bruschetta, or use in any other way traditionally reserved for classic pesto.

Noodles and GreensLoosely based on an old fashioned way of cooking "a mess of greens" in which the vegetables are slow cooked in a liquid referred to as "potlikker," the origins of which go back to Antebellum South. (There's a long historical tangent to be followed, including a sidebar into the "Potlikker and Cornpone Debate of 1931" but I'll leave that for another day.) My convoluted point being, don't throw that cooking liquid away! It's good eating and good for you.The greens can be whatever is in your CSA box this week. Collards are great. Same for turnip greens. Kale and mustard will work too and cook a little faster. The noodles are not a traditional component, but they help round things out and make for a hearty meal. Traditionalists would throw a ham hock in at the start of the cooking and probably replace the canola oil with bacon drippings, but this is a vegetarian version so we've already taken the train off the tracks. Feel free to add a handful of cooked beans if you want some protein in there. Serves two.1 tablespoon canola oilsmall onion, chopped5 garlic cloves, smashed and chopped1/4 cup red wine vinegar1 teaspoon sugar1 cup vegetable broth1 tablespoon Liquid SmokeBunch greens, with stems trimmed and chopped, and leaves cut into a chiffonade.*8 ounces noodles (I use extra wide Amish egg noodles or make my own from scratch, but even Italian store bought penne pasta will do in a pinch.)Pepper vinegar (optional)*To chiffonade something, stack and roll a small pile of leaves and then slice into thin ribbons.Heat oil in a deep saucepan and add onion with the garlic. Saute for about five minutes until onion starts to brown. Add vinegar to deglaze pan. Add sugar. Add chopped greens along with broth and liquid smoke, and bring to a boil. Reduce heat to low and simmer for 45 minutes to an hour. About 20 minutes before the greens are through cooking, bring a large pot of water to boil and cook noodles as instructed. Toss drained pasta with the greens and enjoy. Add a splash or two pepper vinegar if you like, to add a little spice.

Kale ChipsJust like potato chips. Except with kale. Yum.

1 bunch of kaleOlive oilSea saltHeat oven to 350 degrees. Wash and dry the kale as best as possible. You want to get rid of as much surface moisture as you can. Spread kale leaves in a single layer on a parchment lined baking sheet. Drizzle oil over the kale and bake for about 10 minutes. You want them crispy but not burned so keep a watchful eye on them. Sprinkle with salt and enjoy warm.

Roasted turnipsRoot vegetables are incredibly versatile vegetables. One of the best methods to cook them is by roasting. It seems to bring their natural sweetness out.

Heat oven to 375 degrees. Toss the turnips with the oil and then with the seasoning. Spread turnips in a shallow roasting pan being careful not to crowd them. (Lining the pan with parchment helps with clean up.) Roast in oven for 30 minutes, turning the vegetables every 15 minutes. Increase oven temperature to 425 and roast for an additional 20 minutes or until brown and caramelized. Salt and pepper to taste.

Basic GreensThis isn't as much a recipe as it is a blueprint. Feel free to add, subtract, modify, or improvise. Exact measurements aren't given because there isn't a definitive version. We love greens of all types and we eat some variation of this on a regular basis. Simply choose one of each, add as little or as much as you like, mix and match, experiment!1 bunch of greens, chopped (Mustard, kale, beet, turnip, etc.)OilGarlicSweet (honey, sugar, maple syrup, sorghum, etc.)Sour (vinegar, can be rice, red wine, champagne, balsamic, etc.)Salty (Sea salt, soy sauce, etc.)Spicy (red pepper flakes, sriracha, hot sauce, etc.WaterHeat oil in a large sauté pan and heat garlic until lightly brown. Add greens and cook until wilted. Add sweet, sour, salty, and spicy to taste. Cook for a few minutes to reduce liquid. If greens need a little more cooking time, add a splash or two of water. Serve.

Turnip ChipsAmazingly easy and remarkably good. The minimalist in me says to keep things spare with a light sprinkle of sea salt and fresh ground pepper. But for you maximalists, feel free to run amok. Curry powder, BBQ dry rub, or any combination of dried herbs can make these chips extra fun.1 bunch of turnips, greens removed for another use.2 tablespoons olive oilsalt & pepperLine a baking sheet with parchment paper and heat oven to 375. Wash and slice the turnips with a mandolin or Japanese vegetable slicer. (If you have a steady hand and good skills, a chef's knife will do.) Not too thick and not too thin. Toss the sliced turnips in a large bowl with the olive oil and flavoring of your choice. Spread the slices on the parchment lined baking sheet and bake for about 15 minutes, then flip and bake for another 10. The actual time will vary depending on the thickness of the slices, but you want them to be brown and crispy. Eat immediately.

Rapini & Pistachio PastaSpelled "raab" or "rabe" or "rape" or sometimes called "rapini," it's a popular Italian vegetable related to cabbage and turnips. In 1773, Italian chef and food philosopher Vincenzo Corrado wrote that rabe should be cooked with violent heat and boiled little so as not to lose its green and tasty virtue. Taking this advice to heart, we did this for dinner the other night with pasta and it was darn good with it's virtue firmly intact.1 bunch of broccoi rabe3 cloves of garlic, crushed1/4 cup olive oil1/2 tsp red pepper flakes1/4 pistachios1/3 cup whole milk ricotta8 ounces dry pasta (penne works well)shaved pecorinopepperBring pot of salted water to boil for the pasta. In the meantime, chop the rabe into 2" pieces. Follow the instructions on your dry pasta and, while the pasta cooks, heat a saute pan with the olive oil and red pepper flakes. Add the garlic and pistachios and cook over low heat, being careful not to burn the garlic. When four minutes is remaining on the pasta, add the chopped rabe. When finished, drain the pasta and the rabe together and pour into a large bowl. Add the garlic and pistachio oil and toss to combine. Add the ricotta, plus a few grinds of pepper. Serve with shaved pecorino on top.

Bray Grove Farm Recipes

Both kale and kohlrabi are good early season crops and they are one of the first things we plant once winter says it’s farewells. Even a late season frost won’t deter these cold hearty vegetables. At the same time, the first batch of greens coming up in the field makes us realize it’s really Spring!

With a vegetable slicer or mandolin, slice the kohlrabi. Combine half the olive oil and vinegar, adding a pinch of salt and a grind or two of pepper, and whisk. Add the kohlrabi, combine and set aside.

Add the remaining olive to a skillet, heat, then add the garlic. Add the chopped kale and sauté until wilted. Add a pinch of salt, a grind of pepper, and the remaining vinegar. remove from heat and set aside to cool to room temperature. Toss the kale, the dressed kohlrabi, walnuts, then toss and serve.